aroma component

基本解釋

Ethyl caproate is the major aroma component of liquor, widely used in the field of food flavoring.
己酸乙酯是濃香型白酒的主香，廣泛用于食品調(diào)香領(lǐng)域；
In this paper, we introduce the community, isolation, identification, conservation, cultivation, aroma component and application of aroma - producing yeasts.
本文主要介紹了生香酵母的類群、篩選分離、鑒定、保存、培養(yǎng)、香氣成分及其應(yīng)用現(xiàn)狀。
Conclusion 】The storge conditions of A. argyi leaves optimized by orthogonal design method can maintain component content of volatile oil and aroma quality, which should be extended in production.
【結(jié)論】采用正交設(shè)計(jì)法優(yōu)化得到的艾葉儲(chǔ)存條件能有效保持其揮發(fā)油成分含量和香氣質(zhì)量，可在實(shí)際生產(chǎn)中推廣應(yīng)用。

香氣成分
With the concentrated temperature increased, the contents of 60% aroma component decreased.
隨著濃縮溫度的升高，大約60％的香氣成分的含量是逐漸降低的，相對(duì)含量增高的是糠醛和5-(羥甲基)-2糠醛，增高數(shù)值達(dá)25％。
農(nóng)業(yè)科學(xué)
香氣成分